Download Madhur Jaffrey Indian Cooking djvu

by Madhur Jaffrey

Author:	Madhur Jaffrey
Subcategory:	Regional & International
Language:	English
Publisher:	B.E.S. Publishing; Revised edition (September 1, 2003)
Pages:	240 pages
Category:	Cooking
Rating:	4.4
Other formats:	azw docx lrf txt

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Madhur and her late actor/husband, Said Jaffrey were my neighbors and friends on Riverside Drive, in NYC back in the mid 60's. Madhur Jaffrey's Quick & Easy Indian Cooking.

Madhur Jaffrey CBE (née Bahadur; born 13 August 1933) is an Indian-born actress, food and travel writer, and television personality

Madhur Jaffrey CBE (née Bahadur; born 13 August 1933) is an Indian-born actress, food and travel writer, and television personality. She is recognized for bringing Indian cuisine to the western hemisphere with her debut cookbook, An Invitation to Indian Cooking (1973), which was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.

She has since authored more than a dozen James Beard Award–winning cookbooks. Also an acclaimed actor, Jaffrey won the Silver Bear for Best Actress at the 1965 Berlin Film Festival for her role in the Merchant Ivory film Shakespeare Wallah. Join us to hear stories.

I find her recipes appealing, authentic, and approachable

I find her recipes appealing, authentic, and approachable. Pressure cooking is actually common in Indian cooking, I have several older cookbooks that call for stove top pressure cookers, so converting recipes to the IP would be a natural progression and Jaffrey a natural pick to write the recipes. The recipes are old familiars, dal, butter chicken, korma, designed for the IP.

Madhur Jaffrey was one of the very first guest teachers at the Ballymaloe Cookery School, in 1986. I knew about Madhur from her BBC series, and my mother-in-law, Myrtle, had some of her books, including An Invitation To Indian Cooking, which we used to cook a lot from. I had never rung America before. It sounds ridiculous now, but it took courage to dial. She came with her husband, Sanford, and has been now four or five times.

by Jaffrey & Madhur. Cooking Through Science J. Kenji López-Alt The Food Lab: Better Home Cooking Through. Materials for High Temperature Power Generation and Process Plant Applications. Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10. 341 Pages·2013·97. 03 MB·10,050 Downloads·New! Love Indian food but feel it's too daunting to recreate at home?

For more than forty years, Madhur Jaffrey has been revered as the queen of Indian cooking (Saveur). SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more.

For more than forty years, Madhur Jaffrey has been revered as the queen of Indian cooking (Saveur). TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing. About Madhur Jaffrey’s Instantly Indian Cookbook.

Madhur Jaffrey is the author of many previous cookbooks-seven of which have won James Beard Awards-and was named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture.

2003) ISBN-13: 978-0764156496 Thanks in advance Ciao.

Chef magazine called this book's author "the best-known ambassador of Indian food in the United States" . . . and the Boston Herald referred to her as "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." The New York Times described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.

Comments:

Marirne

This was my first of Madhur Jaffreys cookbooks 14 years ago, I just bought a new copy of this book to give my Mom as a gift. Over the years I have acquired some of Madhurs Jaffreys other cook books as well. This one is excellent as are all of her cookbooks!! Her cookbooks are timeless and never get outdated. My husband never ate Indian food before I started cooking it for him and now he loves it as much as I do. Madhur Jaffrey is amusing and very clear in explaining how to create her dishes.

Tip: Be sure to read the front section of the book before you begin trying to cook her recipes, don't skip over it unless you have had previous experience with cooking Indian food. The front section of the book explains what the different techniques, methods and ingredients are, which was invaluable when I first tried to create Indian food with the use of this book. If you read the beginning you will have a much better understanding and it will be easier to complete her recipes successfully. I had so much success when I first began using this book that I have been continuing to cook Indian food for years ever since, and have also gone on to explore many other world cuisines,Thai food for instance.

If you are trying this book for the fist time, this is a good recipe from the book to start out with because it's an easy and simple one: 'Lentils with garlic and onion' it's delicious! 'Red split lentils with cumin seed'{Masoor dal} is another good one to start out with but it's a little bit more complex than the first recipe I suggested. If you make the 'Red split lentils with cumin seed' be sure to use plenty of chopped Cilantro leaves as a garnish on top!! They complete the dish, and make it even better!!! I serve both these dishes with Basmati rice. When you begin to get the hang of it, try 'Delicious cocktial koftas' {Chhote kpfte}. They are melt in your mouth, delicious lamb meatballs, YUM!!! Also try: 'Lemony chicken with fresh coriander' {Hare masale wali murgh} Too many great recipes to list. If I have one bit of advice when following her recipes it's this: Don't burn or over cook the spices when heating them in the 'Ghee'! When Madhur says cook them for a few seconds, she means it!! Happy Indian cooking to you!!

Delalbine

I ordered this used book after borrowing a copy from a friend. The book lacks pictures but the recipes and stories seem authentic. The recipes are very well explained. It helps that the book lists alternative ingredients for certain vegetables or spices not available in regular American grocery stores. I've tried several of the recipes and they have been a huge hit with my family and guests. I love that the recipes are not shortened or over simplified "American" versions. The recipes do take time and really have that true exotic flavor I was seeking. I'm tired of 30 minute quickie American meals. I really appreciate the authentic flavors I'm finding in this cookbook. It was also a huge help that many of the recipes recommend other recipes or sides dishes in the book which will compliment the main dish. I also like the stories or serving customs in the book which can be retold to my family as I'm offering the new dish. I will definitely look for other cookbooks from this author.

Welen

This is my go-to book when it comes to Indian cooking. Easy to follow recipes that are tasty the way she writes them, though I find them a bit light on the garlic/ginger and some of the base spices. The beauty of cooking, however, is adding to taste and this book provides a nice base to build on. Beautiful pictures round out this excellent cookbook. I highly recommend this book to anybody interested in learning how to make simple, tasty Indian food. Be sure to buy a splatter guard with this book though! Indian cooking can be dangerous thanks to the technique of frying spices in the hot oil before adding the food. When the seeds "pop" in the oil, it's hot, but you can easily get hit with these flying objects so watch out!

Vut

Wow! Just wow! I have had this book for several years, and I am still amazed at how good it is. I bought this book and one other because I had eaten at an Indian restaurant once and wanted to learn how to cook that way. (At the time, I could do basic cooking, in that I knew how to tell when meat was done and could manage not to set things on fire, usually. I could follow a recipe, though.) Some recipe authors assume you have a basic understanding of Indian food (Neelam Batra) or another tradition (Graham Kerr) and are merely hoping to broaden your horizons. This book assumes you have no familiarity with Indian food and only a passing acquaintance with kitchens. (Appropriate cookware is explained.) That said, the recipes are very involved. The author does not shrink from three-hour cook-times, several separate uses of a food processor, or painstaking reductions. I would not recommend you start with this book if you do not already love cooking.

This book gives an extensive explanation of ingredients. The meats and vegetables in the recipes are familiar ones. The spices, following the guidance given in the book, can be obtained at a Penzeys or a Whole Foods. Some of the dals may require a more adventuresome trip to a specialty grocery store, but it is fairly easy to pick a recipe and get started. The recipes themselves are carefully explained and subtlety spiced. I always reach for this book first when selecting recipes.

Suggestions: Vindaloo (yum--I make it with baked onions, though), Carrot Halva, the Black-Eyed Pea and Mushroom recipe, the Chicken and Cilantro recipe, the Chicken and Tomatoes recipe, and so many more.

A few downsides: this book is focused on main dishes. There is a small selection of breads and desserts (try the carrot one!) as well, but few side dishes. For an extensive selection of pickles, vegetarian recipes, and side dishes, see Neelam Batra's 1000 Indian Recipes. (This is also a good book, but I prefer the Indian Cooking versions of the recipes, when available.) Also, the recipes are not classed by region, although some background is occasionally given in the recipe introduction. There are other books that do this. If you are interested in low-fat cooking, this book will need to be adapted because it uses the traditional amounts of oil and things. New Indian Home Cooking by Madhu Gadia has a bunch of nutritional charts and includes recipes adapted as lower-fat versions. The recipes are not as tasty as Madhur Jaffrey's book, but the lower-fat techniques can be used to adapt Madhur Jaffrey's recipes.

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